LEMON POPPY SEED MUFFINS
Makes 24 muffins
Ingredients:
3 eggs
1/2 cup melted butter
3 cups plant based milk
Lemon zest (of 1 whole lemon)
Lemon juice (of the same lemon)
1/2 teaspoon lemon extract (or the juice of an additional half lemon)
1 cup sugar
2 cups almond flour
2 1/2 cups cups Bobs red mill gluten free pancake mix
6 tablespoons poppy seeds
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Method:
Zest the lemon and add the zest to your kitchen aid mixing bowl. Next juice your zested lemon and add the juice to the plant milk in a separate dish. Set aside. (Don’t skip this step as the lemon juice turns the milk super creamy)
In the meantime add the eggs, sugar and melted butter to your kitchen aid that has your lemon zest in it. Mix well then add the set aside plant milk/lemon juice mixture. Mix again and now it’s time for your other ingredients.
Add your almond flour and gluten free pancake mix, poppy seeds, baking powder, baking soda and salt.
Mix well then allow the batter to rest for 5 minutes
While you wait you can line or grease your muffin molds.
Use a 1/3 cup measuring cup to scoop the mixture into each muffin mold section .
Bake at 350F for about 25 minutes or until muffins are golden in colour and a toothpick comes out clean
Remove from oven and let it sit for 5 minutes before removing the muffins from the pan. Place them on racks to cool fully.
Makes 24 muffins
Enjoy!
No comments:
Post a Comment